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The index complicates itself by adding things like 'low calorie ' etc.... ugh.. Makes it hard to look up things. It's fine.. okay.. don't love it. I had one from 1960 when I was married and LOVED that book and almost wore it out in the almost 50 years I used it to learn to cook. It was the go to book. This one is made cheaply with cheap paper and annoyiing hard to use. I had such high hopes when I ordered this version and the "old reissue" from the 50s. Paper is almost tissue thin! Why why why! ugh.
My mom got a version of this cookbook when she had her baby shower for me. I grew up with it. When I turned 18 20+ years ago, I got my own copy. They both were hard cover with that sort of TrapperKeeper rings. The sections had tabs to make them very easy to find. This version has a soft plastic sheet cover and the plastic rings. It feels very cheap in my hand. It feels like they're putting less money and effort into the physical copy because the digital copy exists. The most aggravating part of it though, is the recipes are categorized into buzzword topics. Things like DIY and One-dish dinners. I guess it's a pet peeve, but I've been using it for a couple of months now, and I can't trust the table of contents so I immediately open to the index. Overall, the recipes are solid. They tend to use more instant ingredients like pre cooked frozen hashbrowns and precooked beans and what not, but those are easy to substitute. At least it doesn't have ketchup in the Teriyaki recipe like the one I had previously did.
As always, the Betty Crocker cookbook is very helpful to home cooks. However, this particular version has tagboard covers and a flimsy comb-binding for a 680 page book! I'm not sure how the publishers thought this would hold up under regular use. I would suggest paying the few dollars extra for the loose-leaf version or the Kindle version - unless you plan to change the binding and covers yourself.
I just received this book a few days ago, and I love all the simple recipes included in this book. On the other hand, I don't find it enjoyable at all to flip through. It has the spiral binding, and the pages are so thin I'm afraid of ripping them or pulling them out of the binding when I turn the page. The binding and pages actually remind me of the notebooks I had in high school.
Updated from the book I have relied on since the 80’s. Even recipes with the same name now have different ingredients. Not important unless the updated recipe was a favorite. Found a few fairly serious editorial mistakes - ingredient quantities were transposed - 1 cup of Butter, 1/2 cup of Flour shown but should have been the other way around. Made for some awfully flat cookies! Look critically at the recipes before you waste ingredients.
I have yet to try any of the recipes, Im so disappointed with the print quality of this cookbook.i ordered the spiral bound version of bpthe book and I was hoping that it would at least have a hard cover and it doesn't. Instead it's just a really flimsy paper. I bought this for my mom to replace her old one from the 60's but I may return this, I wanted this edition to last a few decades as well but nit definitely won't!
I have a 30+ year old version of this book which is worn out. I purchased this as a replacement. Although is is still a great cookbook, the pages are thinner and the text is harder for these old eyes to read. The main text is more of a lighter gray color... not solid black. Maybe they were trying to save ink. Just not enough contrast to easily read. Anyway, if they hadn't used light gray text I would have given the book a 5 star rating.